The best ever BREAD PUDDING recipe! So rich and creamy

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 350F (180C) and lightly grease an 8x8 inch square cake pan that's about 3 inches high.

Cut about 7 heaped cups of day old sliced bread into roughly 1 inch cubes (about 260 g).

Set the cubed bread aside.

In a saucepan over medium heat, add 85 g (6 tablespoons) of unsalted butter, 480 g (2 cups) of whole milk, and 240 g (1 cup) of heavy cream. Stir and heat until it starts to simmer, then remove from heat and let cool slightly.

In a large bowl, add 4 large room temperature eggs, 133 g (2/3 cup) of white granulated sugar, 1/2 teaspoon of salt, 1 tablespoon of vanilla, and 1 teaspoon of ground cinnamon. Whisk until well combined.

While continuously whisking, slowly pour the warm milk mixture into the egg mixture to temper the eggs.

Add the chopped bread (weighing it to ensure about 260 g) and 41 g (1/4 cup) of raisins (if using). Gently fold everything together with a large spoon until just combined.

Let the mixture sit for about 2 minutes to allow the bread to soak up the custard.

Pour the mixture into the greased baking dish and spread it out evenly.

Bake in the preheated oven for 27 to 30 minutes, or until the edges are set and golden, with the center still having a bit of a wobble.

Let the bread pudding cool for about 15 minutes, then dust with powdered sugar and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens